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    Banana Pancakes with Gingerbread Spread


    Source of Recipe


    (billk54)

    List of Ingredients




    FOR THE GINGERBREAD SPREAD:
    10 gingersnap cookies, ground fine
    1/2 cup margarine, softened
    3 tablespoons dark brown sugar

    FOR THE PANCAKES:
    2 cups all-purpose flour
    1 tablespoon granulated sugar
    1 pinch salt
    1 teaspoon baking powder
    1 teaspoon baking soda
    1/2 cup Egg Beaters Egg Product
    2 cups buttermilk
    1/2 cup whole milk
    4 tablespoons margarine, melted
    1 to 2 tablespoons Parkay Original-stick margarine
    3 large bananas, sliced

    Recipe



    TO MAKE THE GINGERSNAP SPREAD:
    Mix cookie crumbs, 1/2 cup margarine, and brown sugar until well blended. Keep at room temperature until ready to use. Refrigerate after use.

    TO MAKE THE PANCAKES:
    With a wire whisk, in a large bowl, combine the flour, sugar, salt, baking powder, and baking soda well.

    In a separate bowl, combine the eggs, buttermilk, milk, and 4 tablespoons melted margarine. Do not overbeat. Stir liquid into dry ingredients until just combined. Let sit 5 minutes.

    Melt 1-2 tablespoons margarine in a non-stick skillet or a pancake griddle. Ladle 1/4 cup batter into pan for each pancake. Immediately press 4-5 banana slices into each so that the batter oozes slightly over fruit. Cook until bubbles appear, flip, and cook another 2 minutes per side.

    Serve with gingersnap spread and maple syrup

    Makes 12 servings

 

 

 


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